Italian Shrimp Salad

• 1 c. uncooked rice
• 1 c. Italian dressing
• 1 1/2 c. water
• 1 c. frozen green peas
• 4 oz. fresh or canned mushrooms, sliced
• 5 to 6 scallions, chopped
• 1 (8 oz.) can sliced water chestnuts
• 1/2 c. sliced green olives
• 1/2 c. sliced black olives
• 1 (13 oz.) can artichoke hearts, drained and chopped
• 1/2 c. mayonnaise
• 1 to 2 lb. shrimp (may substitute chicken)

1. In medium saucepan, cook rice with water and Italian dressing until done. Refrigerate in a large bowl until cool.
2. Fold in peas, mushrooms, scallions, water chestnuts, olives, artichokes and mayonnaise.
3. Chill at least 24 hours.
4. Gently stir in shrimp or chicken.
5. Yields 6 to 8 servings.

rice, italian dressing, water, frozen green peas, mushrooms, scallions, water chestnuts, green olives, black olives, hearts, mayonnaise, shrimp

Taken from www.cookbooks.com/Recipe-Details.aspx?id=500463 (may not work)